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Got my water heating up for a Common Room ESB ;)

Still at 1.028. Calling this one done. Bah.

Down to 1.028 now (from 1.040), though the temperature of the sample was /far/ too high at 75F, so who knows how this is going to turn out. Still, the gravity is dropping. Of course, with perfect timing, Austin's going to get a freezing cold front moving through tomorrow.

Picked up the last brewbelt in stock at AHS ;) Okay to use it with a temperature controller then? Dial it at say 70 degrees?

Wait, to solve this batch, I'd have an excuse to brew another batch /today/? Genius! ;)

Here's the grain bill, inspired by Weasel Geek Rodeo by Jester King. Initial yeast was Mangrove Jack M03, rehydrated - first time using this new brand of yeast. Second yeast was a back-up Safale S05, not rehydrated. Happy to hydrate & add another yeast pack if people think it'll help ;) 60...

That's going to be tough to do temp wise - normally no need for a brew belt etc in Texas ;)

It's at 68.5F.

I've hit my first badly stuck batch - "robust porter" with a mash temp of ~156F. Starting gravity was 1.07. 10 days later, it's at 1.04. After 14 days, same gravity. I think my big problem was Austin Tx getting a cold snap that I've never had to deal with before with while fermenting - I...

I think my question is more "If you had five weeks to make a not-too complicated tasting beer for a competition, what would you make?"

Yeah, I keg. Waiting on clarification on whether we can serve in kegs/growlers or if they expect bottles.

I'm all-grain, using brew in a bag, and I have a solid temperature controlled fermentation chamber - no lagers though.

So my work has decided to run a homebrewing competition as there's a fair number of brewers among us & an even bigger number of beer drinkers. They've still to post /all/ the rules & competition details but we do now that judging will be in five to six weeks in all likelihood. That doesn't give...

That's how Austin Homebrew Supply works in-store. You fill out a slip of paper with grains/amounts, hand to an employee & they go off to the grain room (large window you can see into to watch) where they measure/mill etc for you. You get a large sealed polybag back with your milled grains in it...

26,531.5 + 5 = 26,536.5

If it's a test batch for a wedding audience, I wouldn't try a brett or sour. I'm serving up an berry orange wheat on July 4th - 2.5 gallons of honey-orange wheat with a pound of blueberries/0.5pound of raspberries added to the secondary for a week. Turned out delicious to my taste - just the...

So the half batch of this that I put the orange vodka in is a nice wheat, but not orange-y enough IMO. I'm going to add what's left of the orange vodka tonight. The other half I put a pound of blueberries & a half pound of raspberries in for a week. That is *delicious*. Absolutely delicious...

I've had a brewer email me the full brewsheet for their latest batch of a particular beer I loved after I asked. It doesn't hurt to ask (nicely). I know here in Austin a lot of brewers got started through homebrew.

Thanks for the advice. Put in half a cup of the vodka into the keg. I'll give it a taste test in a day or two, see if more is needed.

My zest has been soaking & smells delicious... Two oranges worth of peel in a couple of cups of vodka. I've got two & a half gallons of brew there. How much is too much? What's the best practice for adding it (minus the zest of course) - I don't want to overdo the orange, but at the same time...